Sponge doughs are prepared in two stages. For this reason, the procedure is often called the sponge-and-dough method. This procedure gives the yeast action a head start.
The first stage is called a sponge, a yeast starter, or a yeast pre-ferment. All of these terms mean the same thing. Pre-ferments are discussed in more detail in chapter 7.
There are many variations of the sponge method, so the steps indicated in the procedure here are general. Variations on the sponge method are discussed in more detail in chapter 7 because they play an important part in the production of artisan breads. The procedure given on this page, however, will enable you to prepare the conventional sponge doughs in this book.
